Research Catalog
The art of cooking : the first modern cookery book
- Title
- The art of cooking : the first modern cookery book / composed by Maestro Martino ; edited and with an introduction by Luigi Ballerini ; translated and annotated by Jeremy Parzen ; & with fifty modernized recipes by Stefania Barzini.
- Author
- Maestro Martino.
- Publication
- Berkeley : University of California Press, c2005.
- Supplementary Content
Available Online
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| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFE 05-2149 | Schwarzman Building - Main Reading Room 315 |
Details
- Additional Authors
- Description
- 208 p.; 23 cm.
- Uniform Title
- Libro de arte coquinaria. English
- Alternative Title
- Libro de arte coquinaria.
- Subjects
- Bibliography (note)
- Includes bibliographical references (p. 197) and index.
- Contents
- How to Make Every Sort of Victual -- How to Make Every Type of Sauce -- How to Make Every Sort of Torte -- How to Make Every Sort of Fritter -- How to Cook Eggs in Every Way -- How to Cook Every Type of Fish -- The Riva del Garda Recipes -- The Neapolitan Recipes -- Maestro Martino Today: Fifty Modernized Recipes.
- Call Number
- JFE 05-2149
- ISBN
- 0520232712 (cloth : alk. paper)
- LCCN
- 2004005160
- OCLC
- 54677667
- Author
- Maestro Martino.
- Title
- The art of cooking : the first modern cookery book / composed by Maestro Martino ; edited and with an introduction by Luigi Ballerini ; translated and annotated by Jeremy Parzen ; & with fifty modernized recipes by Stefania Barzini.
- Imprint
- Berkeley : University of California Press, c2005.
- Bibliography
- Includes bibliographical references (p. 197) and index.
- Connect to:
- Added Author
- Ballerini, Luigi.Parzen, Jeremy.Barzini, Stefania.
- Research Call Number
- JFE 05-2149